Grilled Chicken & Corn Burrito
Prep Time
Serves
Cooking Mode
⅓ cup mayonnaise
1 tsp finely grated lime zest
1 tbsp lime juice
2 tsp Tex-Mex seasoning
4 Store-Made Chicken Kabobs with Vegetables
2 corn cobs, husked
4 large whole-wheat tortillas
1 ripe avocado, peeled, pitted and sliced
⅓ cup crumbled feta
¼ cup finely chopped fresh cilantro
⅓ cup mayonnaise
1 tsp finely grated lime zest
1 tbsp lime juice
2 tsp Tex-Mex seasoning
4 Store-Made Chicken Kabobs with Vegetables
2 corn cobs, husked
4 large whole-wheat tortillas
1 ripe avocado, peeled, pitted and sliced
⅓ cup crumbled feta
¼ cup finely chopped fresh cilantro
Directions
1In large bowl, whisk mayonnaise with lime zest, lime juice and seasoning. Set aside. Place kabobs and corn cobs on grill preheated to medium-high. Cook, turning occasionally, 10 to 12 min. or until chicken is cooked through, kabob vegetables are tender and corn is tender and lightly charred. Remove from grill.
2Cool corn until it can be handled; slice corn kernels off cob. Add to mayonnaise mixture. Toss well.
3Spread corn mixture in centre of each tortilla, leaving 1-in. (2.5-cm) border. Top with avocado, feta and cilantro. Lay kabobs over top; remove skewer. Fold bottom of tortilla over filling, then fold in sides and roll up from bottom edge. Wrap in foil.
4Place burritos on grill (still at medium-high heat). Cook 2 to 3 min. per side, or until warmed through.
Tips
1
Add pickled jalapeños and black beans to filling for a spicy kick and added protein.
Disclaimer
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Personal Note
Personal Note
